Ingredients

The following ingredients have 4 Servings
  • 16 oz Ronzoni® Elbows (, dry)
  • 1 head garlic (, whole)
  • 2 tablespoons olive oil (, divided)
  • 2 garlic cloves (, minced and divided)
  • 1 bunch Swiss chard (, woody stems removed and chopped*)
  • 3/4 teaspoon coarse salt (, divided)
  • 3/4 teaspoon black pepper (, divided)
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice**
  • 1/4 cup unsalted butter (, divided)
  • ½ cup white onion (, chopped)
  • 2 tablespoons flour
  • 2 cups 2% milk***
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups Gruyere cheese (, shredded)
  • 1/3 cup bread crumbs
  • 1 teaspoon garlic powder
  • 2 tablespoon fresh scallions or chives (, finely chopped)
  • Freshly ground black pepper & Flakey sea salt (, for garnish)

Instruction

  • Preheat oven to 400˚F. Slice off top from head of garlic just enough to reveal the garlic cloves. Drizzle with 1 teaspoon olive oil and wrap in foil. Roast garlic for 30 - 40 minutes or until garlic is soft and tender. When cool enough to handle, squeeze out garlic cloves from head of garlic and mash with a fork; set aside.
  • Meanwhile, cook pasta according to package directions for al dente; drain reserving 1/4 cup pasta water. If you happen to forget to reserve the pasta water, whisk ½ teaspoon cornstarch or arrowroot with ¼ cup water.
  • Heat remaining olive oil in skillet set over medium-high heat. Cook Swiss Chard, half the fresh minced garlic, 1/4 teaspoon each coarse salt and pepper for 2 to 3 minutes or until wilted. Stir in lemon zest and lemon juice; set aside
  • Melt 2 tablespoons butter in large skillet set over medium heat.
  • Cook onion, remaining fresh minced garlic for 3 to 5 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
  • Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in heavy cream, mashed roast garlic, remaining salt and pepper and nutmeg. Cook for 3 to 5 minutes or until flavors marry.
  • Remove sauce from heat. Stir in Gruyere until melted.
  • Toss in pasta, reserved pasta water and Swiss chard until well coated. Transfer to greased 9 x 13-inch baking dish (or any 3-quart casserole or baking dish).
  • In a small bowl, melt remaining 2 tablespoons butter in the microwave. Toss with breadcrumbs and garlic powder; sprinkle over pasta.
  • Bake uncovered for 15 to 20 minutes or until golden and bubbling.
  • Sprinkle with scallions or chives, freshly cracked pepper and flakey sea salt before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.